Pan Roasted Chicken Thighs with Grapes and Olives

Pan Roasted Chicken Thighs with Grapes and Olives
11 Ingredients
  • 8 skin-on bone-in chicken thighs (2 1/2 to 3 pounds)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • 2 cups seedless red and/or green grapes
  • 1 cup pitted kalamata olives
  • 2 tablespoons capers in brine, drained
  • 2 sprigs fresh oregano
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • 2 cups quick-cooking couscous, cooked according to package, warm
Nutrition
1064
53% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

82% 53

Saturated

73% 15

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 10

Carbs

29% 87

Carbs (net)

- 80

Fiber

28% 7

Sugars

- 12

Sugars, added

- 0

Protein

97% 49

Cholesterol

76% 229

Sodium

57% 1357

Calcium

11% 107

Magnesium

23% 97

Potassium

18% 824

Iron

25% 4

Zinc

35% 4

Phosphorus

75% 526

Vitamin A

12% 109

Vitamin C

4% 4

Thiamin (B1)

30% 0

Riboflavin (B2)

36% 0

Niacin (B3)

84% 13

Vitamin B6

76% 1

Folate equivalent (total)

7% 30

Folate (food)

- 30

Folic acid

- 0

Vitamin B12

57% 1

Vitamin D

72% 11

Vitamin E

18% 3

Vitamin K

27% 32

Sugar alcohols

- 0

Water

- 293
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